Baked Edam Potatoes

Easy to make and delicious to eat. Freezes well so you can make extra and have some on hand to dress up any meal.

Baked Edam Potatoes
Baked Edam Potatoes

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

8

servings

Ingredients

  • 4

    large baking potatoes

  • 1/4

    cup sour cream

  • 1 1/2

    cups Edam cheese, grated

  • 1

    Tbsp. butter

  • 1

    tsp. horseradish

  • 1

    Tbsp. parsley

  • S&P to taste

  • Dash of Louisiana hot sauce, to taste

Directions

Scrub potatoes well, taking care to preserve the thickness of the skins. Pierce potatoes around the skins in a straight line lengthwise. Cook potatoes in microwave for 10 to 12 minutes, or until cooked. Let cool. Preheat the oven to 350 degrees. Cut the potatoes in half along the pierced line. Scoop out the potato into a medium bowl and mash well. Add the sour cream, 1 ΒΌ cups of the cheese, butter, horseradish, parsley, salt and pepper, and Louisiana. Mix thoroughly, adding more sour cream if needed, until the mixture is creamy. Stuff the potato shells with the mixture and place on a baking tray. Sprinkle the remaining cheese over top. Bake at 350* for 20 minutes.

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